This recipe from Domino magazine is from an article about making those dainty little tea sandwiches.
This particular sandwich, with its sesame seeds and crab meat, sounds good enough to me for dinner.
With temperatures rising, it's nice to keep oven use to a minimum.
And what sounds more refreshing than a glass of iced tea and a refreshing tea-style sandwich?
Sign Up and Save
Get six months of free digital access to The Idaho Statesman
Yield: 3 regular-sized sandwiches or 12 tea-sized sandwiches
1/2 cup lump crabmeat (about 4 ounces)
2 tablespoons mayonnaise
1/4 teaspoon sesame oil
1/2 teaspoon chopped fresh ginger
1/2 teaspoon lemon juice
1 scallion (both white and green parts), finely sliced
6 slices dense white bread
1 1/2 tablespoons salted butted
1 1/2 teaspoons sesame seeds
Preheat broiler to high. Place crabmeat, mayonnaise, oil, ginger, lemon juice and scallion in a bowl, and toss gently to combine.
Lightly toast bread.
Spread three slices with butter, sprinkle with sesame seeds and place under broiler, watching carefully, for two to three minutes, or until bread turns golden brown.
Spread crab mixture on a plain toast, and top with a seeded toast, seed side up.
Repeat with remaining toasts.
Serve as is or cut off crusts and slice sandwiches into quarters and serve with iced tea.
-- Emily Simnitt